Busy Monday

Mondays tend to be such a busy day! I’m not sure if they are really that much busier than any other day, or if it is the transition from the weekend. Today I left the house in darkness, and returned in darkness. And so I am still feeling daylight savings, Thanksgiving is a few short days away, and the baking begins. I am presently roasting sugar pumpkins for the pumpkin cake I am making to give as a gift, and take to a thanksgiving dinner. I will also make a lemon merangue pie, tonight, to give as a gift. Thanksgiving gives us all a reminder to be thankful. Thankful for the little things we take for granted, the people we see everyday, the conveniences we indulge in. I am thankful for the life I have and the people who make it so special. I am thankful for the knowledge I gain from friendly conversations and the profound differences they have made in my day to day life. I am thankful to my husband and son, for their patience, love and laughter. I am thankful for the special bond I share with the animals I care for and their gifts they give to me. I am thankful for the glass of wine that needs replenishing.

Roasted Sugar Pumpkin

1 large sugar pumpkin~locally grown is best

1.wash pumpkin and remove stem

2. cut the pumpkin in half and scoop out seeds.

3. place pumpkin, cut side down in a shallow baking dish, and fill with about an inch of water.

4. roast @ 375 degrees for about 45 min to an hour.( when pumpkin is done, it should be soft and easily pull away from the skin )

5. once pumpkin has cooled, process pulp in small batches in a food processor.

6. use the processed pulp in any recipe that calls for canned pumpkin.

Best Ever Pumpkin Cake

4 large fresh chicken or duck eggs

1 1/2 cups pure maple syrup

1 c plus 3 tbsp olive oil

16oz roasted, pureed pumpkin pulp

2 cups whole wheat flour

2 tsp baking powder

2 tsp cinnamon

1 tsp baking soda

1/2 tsp sea salt

1/2 tsp ginger

1/2 tsp ground cloves

cream cheese frosting (below)

1.pre heat oven to 350 degrees.  grease bottom and sides of a 15x10x1 inch jelly roll pan.

2. beat eggs, maple syrup, oil and pumpkin in a large bowl, by hand, until smooth. Stir in all dry ingredients. Spread into prepared pan.

3.bake 25-30 min until set and a tooth pick inserted in center comes out clean.  cool completely in pan on wire rack.  frost with cream cheese frosting.

Cream Cheese Frosting

8 oz cream cheese, room temperature

1/2 cup unsalted butter, room temperature

1/2 cup pure maple syrup

1 tsp vanilla extract

1. beat all ingredients with a mixer until smooth and spreadable.

Enjoy!

This recipe has become famous in my house, and in the houses of my friends.  Give it a try! You will never buy canned pumpkin or frosting again!